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Other titles in the At Table series:
Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table)by Jason C Anthony
Synopses & Reviews
Robert V. Camutoand#8217;s interest in wine turned into a passion when he moved to France and began digging into local soils and cellars. Corkscrewed recounts Camutoand#8217;s journey through Franceand#8217;s myriad regionsand#8212;and how the journey profoundly changed everything he believed about wine.
The world of great wines was once dominated by great Bordeaux chand#226;teaux. As those chand#226;teaux were bought up by moguls and international corporations, the heart of French winemaking shifted to the realm of small producers, whose wines reflect the stunning diversity of regional environment, soil, and cultureand#8212;terroir. In this book we follow Camuto across France as he works harvesting grapes in Alsace, learns about wine and bombs in Corsica, and eats and drinks his way through the worldand#8217;s greatest bacchanalia in Burgundy. Along the route he discovers a new generation of winemakers who have rejected chemicals, additives, and technologically altered wines. His book charts an odyssey into this new world of French wine, a world of biodynamic winegrowing, herbal treatments, lunar cycles, and grape varieties long ago dismissed as and#8220;difficult.and#8221; Camutoand#8217;s work is a delightful look beyond the supermarket into the kaleidoscopic world of flavors offered by the true vintners of France.
With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac nand#8217; Cheese, the Midwest eats pretty well and feeds the nation on the side. But thereand#8217;s more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader.and#160;
The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and peculiarities of the region. In a meditation on comfort food, Elizabeth Berg recalls her auntand#8217;s meatloaf. Stuart Dybek takes us on a school field trip to a slaughtering house, while Peter Sagal grapples with the ethics of patand#233;. Parsing Cincinnati five-way chili, Robert Olmstead digresses into questions of Aztec culture. Harry Mark Petrakis reflects on owning a South Side Chicago lunchroom, while Bonnie Jo Campbell nurses a sweet tooth through a fudge recipe in the Joy of Cooking and Lorna Landvik nibbles her way through the Minnesota State Fair. These are just a sampling of what makes Fried Walleye and Cherry Pieand#8212;with its generous helpings of laughter, culinary confession, and informationand#8212;an irresistible literary feast.
Antarctica, the last place on Earth, is not famous for its cuisine. Yet it is famous for stories of heroic expeditions in which hunger was the one spice everyone carried. At the dawn of Antarctic cuisine, cooks improvised under inconceivable hardships, castaways ate seal blubber and penguin breasts while fantasizing about illustrious feasts, and men seeking the South Pole stretched their rations to the breaking point. Today, Antarcticaandrsquo;s kitchens still wait for provisions at the far end of the planetandrsquo;s longest supply chain. Scientific research stations serve up cafeteria fare that often offers more sustenance than style. Jason C. Anthony, a veteran of eight seasons in the U.S. Antarctic Program, offers a rare workaday look at the importance of food in Antarctic history and culture.
Anthonyandrsquo;s tour of Antarctic cuisine takes us from hoosh (a porridge of meat, fat, and melted snow, often thickened with crushed biscuit) and the scurvy-ridden expeditions of Shackleton and Scott through the twentieth century to his own preplanned three hundred meals (plus snacks) for a two-person camp in the Transantarctic Mountains. The stories in Hoosh are linked by the ingenuity, good humor, and indifference to gruel that make Anthonyandrsquo;s tale as entertaining as it is enlightening.
About the Author
Jason C. Anthonyand#8217;s essays have appeared in Orion, VQR, Alimentum, the Missouri Review, and in the Best American Travel Writing 2007.
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Cooking and Food » Reference and Etiquette » Historical Food and Cooking